Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups almond flour
  • 1/2 cup dark brown sugar
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 cup chopped pecans
  • 2 large eggs (beaten)
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 350°
  • Line a 12 cup muffin pan with paper liners or spray with cooking spray
  • In a large bowl, whisk together almond flour, sugar, baking powder, ginger, cinnamon, baking soda, salt, cloves, nutmeg, and half of the pecans
  • In another bowl, whisk together eggs, pumpkin puree, vegetable oil and vanilla
  • Stir the pumpkin mixture swiftly into the dry ingredients, mixing until just combined
  • Spoon into the prepared muffin cups, dividing evenly.
  • Sprinkle tops with the remaining pecans
  • Bake in the centre of the oven until the tops are golden and firm to the touch. (About 20 minutes)
  • Cool in the pan on a rack for 5 minutes
  • Remove muffins from the pan and allow to cool completely on a rack.